"Life is made of little moments ... Enjoy them as if it were the first day of the rest of yours. ”

TASTING MENU

Welcome snacks  Small tube of "baldana" (black pudding).  The "clotxa" of Terra Alta (traditional sandwich).  Cod fish bonbon with its crispy skin.  Cannelloni with eel and guacamole.  The “variat” (traditional snack) of Sant Carles de la Rapita.  Duck tartar on crispy chicken skin.  Pine nut obulato (Japan wafer) and cured cheese from .  The "calçotada" of (spring onion party).

The Delta seafood platter Cooked and raw shellfish dressed and accompanied:

 Norway lobster accompanied with seasonal vegetable cream and sturgeon caviar.  Natural oyster with fake pearls of pomegranate vinegar.  Razor clam seasoned with pickled citrus.  "Caixeta" (Noah's Ark shell) with tarragon oil and citrus foam from .

Liquid Forms Blue crab with Delta duck egg yolk, squilla broth, fennel jelly and smoked aubergine.

Delta shack rice Homage to one of the traditional rice dishes from Delta made with eel, pork, cabbage and beans.

Freshly-caught fish With broccoli gnocchi, fake saffron pil-pil and toasted cauliflower cream.

Surprise meat Discover it on the table.

“Piña colada” (strained pineapple) in textures Mousse and coconut ice cream, fluffy pineapple and its crunchy accompanied with rum cream.

11 chocolate textures As its name indicates.

Waters, artisan breads and selection of mini candy cart

€86 per person (full table) Wine pairing, €45 per person Cheese tasting, €9 per person VAT included

The dishes on this menu may contain allergens. Please inform our staff if you have intolerances or allergies at the time of placing your order.

Tribute Menu Welcome snacks  Small tube of Tortosa "baldana" (black pudding).  The "clotxa" (traditional sandwich) of Terra Alta.  Cod fish bonbon with its crispy skin.  Cannelloni with eel and guacamole.  The “variat” (traditional snack) of Sant Carles de la Ràpita.  Duck tartar on crispy chicken skin.  Pine nut obulato (Japan wafer) and cured cheese from Camarles.  The calçotada (spring onion party) of Valls. Leaves on the ground Season mushrooms, cured and emulsified yolk, crispy leaf and Iberian broth. The Delta seafood platter Cooked and raw shellfish dressed and accompanied:  Norway lobster accompanied with seasonal vegetable cream and sturgeon caviar.  Natural oyster with fake pearls of pomegranate vinegar.  Razor clam seasoned with pickled citrus.  "Caixeta" (Noah's Ark shell) with tarragon oil and citrus foam from Xerta. Eels From the Delta with hake cheeks and its pil-pil. Liquid Forms Blue crab with Delta duck egg yolk, squilla broth, fennel jelly and smoked aubergine. Delta shack rice. Homage to one of the traditional rice dishes from the Delta made with eel, pork, cabbage and beans. Freshly-caught fish With broccoli gnocchi, fake saffron pil-pil and toasted cauliflower cream. Crispy Sweet Eel Accompanied with different sauces and preparations. Ris de Veau Double-cooked veal sweetbreads, morel mushroom cream and pesto air. Pigeon Pigeon with poultry sauce, creamy gnocchi and fresh seared foie. Selection of cheeses Three local area cheeses from our dessert trolley. Nitro Prox Instant sorbet with local area products “Piña colada” (strained pineapple) in textures Mousse and coconut ice cream, fluffy pineapple and its crunchy accompanied with rum cream. Almond Tree 2.0 Cookie trunk filled with nougat ice cream, vanilla cream, almond foam, chocolate soil and its branches. Waters, artisan breads and selection of mini candy cart €120 per person. (full table) Wine pairing, €65 per person VAT Included

The dishes on this menu may contain allergens. Please inform our staff if you have intolerances or allergies at the time of placing your order.

Summer Menu

Welcome snacks  Small tube of Tortosa “baldana” (black pudding).  The "clotxa" (traditional sandwich) of Terra Alta.  Cod fish bonbon with its crispy skin.  Cannelloni with eel and guacamole.  The “variat” (traditional snack) of Sant Carles de la Ràpita.  Duck tartar on crispy chicken skin.  Pine nut obulato (Japan wafer) and cured cheese from Camarles.

Liquid Textures Liquid cauliflower gnocchi, spinach cream and codium algae, caviar and Perfecto cheese air.

Richman's breakfast Truffled potato parmentier, Delta duck yolk, braised foie gras and fried and candied potato cylinder washed down with meat reduction.

Creamy rice with galeras and prawns Creamy galera rice with prawn carpaccio, saffron spherical and squid ink mayonnaise.

Beef shank Beef shank cooked at low temperature accompanied by its bone marrow, parmentier of potato emulsified with butter and camembert sauce.

Fresh Salad Osmotized watermelon salad with mint and its nitrogenous foam, basil ice cream, vinegar caviar and eucalyptus caramel

Banana Split Banana ice cream, crunchy peanut crumble base and white chocolate bath.

60€ Drinks not included Bread and water service included The dishes on this menu may contain allergens. Please inform our staff if you have intolerances or allergies at the time of placing your order.

... end with a gin and tonic or a spirit on our terrace

The dishes on this menu may contain allergens. Please inform our staff if you have intolerances or allergies at the time of placing your order.